Emulsifying properties of glycation or glycation-heat modified egg white protein

Wang, CY; Li, JH; Li, X; Chang, CH; Zhang, MQ; Gu, LP; Su, YJ; Yang, YJ

Su, YJ; Yang, YJ (reprint author), Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.

FOOD RESEARCH INTERNATIONAL, 2019; 119 (): 227

Abstract

To investigate the potential of glycation and/or heat modified egg white protein (EWP) as stabilizer for oil-inwater emulsions, glycated EWP (GEWP) wa......

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